(their pic, not mine)
Except, as I started to make the recipe, I realized that it was w-a-y too fussy for a mid-week meal.
1 pound cubed venison back strap
1 medium onion, diced
About 4 cloves chopped garlic
Salt and pepper
.5 tsp cayenne
1 tsp cumin
1 bunch cilantro, leaves chopped
2 cups shredded pepper-jack cheese, 1/2 cup reserved for top
8 wheat tortillas
1. Brown meat in some oil.
2. Add onions and garlic, and saute until translucent.
3. Add salt/pepper through cilantro and mix well.
4. Remove from heat and stir in the cheese.
5. Spray a 9x13 pan and assemble enchiladas.